PROSERPIO, CRISTINA
PROSERPIO, CRISTINA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Sustainable Pig Diets: Partial Grain Replacement with Former Food Products and its impact on Meat Quality
2024 M. Tretola, S. Mazzoleni, P. Silacci, S. Dubois, C. Proserpio, E. Pagliarini, C.E. Bernardi, L. Pinotti, G. Bee
Does a high preference for salty stimuli reflect into less healthy eating food choices?
2023 C. Proserpio, S. Spinelli, C. Cattaneo, M. Laureati, C. Dinnella, E. Monteleone, E. Pagliarini
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response
2023 A. Bresciani, F. Vanara, E. Pagliarini, M. Locatelli, C. Proserpio, F. Travaglia, M. Blandino, A. Marti
Drinking during social isolation: investigating associations between stress, inhibitory control, boredom, drinking motives, and alcohol use
2023 J.M. Clay, B.D. Fontana, C. Proserpio, E.J. Fernandez, A. Pagliarini, F. Lopes, J. Antonio Lopez-Morenof, J.J. Canales, L. Loyant, R. Doron, L.D. Stafford, M.O. Parker
Exploring perceptive drivers and barriers to the consumption of plant-based alternatives
2023 M. Appiani, C. Cattaneo, C. Proserpio, E. Pagliarini, M. Laureati
Identification of desirable mechanical and sensory properties of bread for the elderly
2023 M. Moretton, C. Cattaneo, A.C. Mosca, C. Proserpio, M. Anese, E. Pagliarini, N. Pellegrini
Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
2023 G. Fia, S. Menghini, E. Mari, C. Proserpio, A. Pagliarini, L. Granchi
Exploring directions for the development of a bread targeting elderly consumers
2022 M. Moretton, C. Cattaneo, A.C. Mosca, C. Proserpio, M. Anese, E. Pagliarini, N. Pellegrini
The role of nutritional and sustainability information on consumer’s acceptance of gluten-free formulations fortified with pulses
2022 N.S. Rabitti, M. Appiani, C. Proserpio, E. Pagliarini, M. Laureati
Advantages and pitfalls of the Rate-All-That-Apply method to characterize large and heterogenous wine samples
2022 N.S. Rabitti, C. Cattaneo, M. Appiani, C. Proserpio, M. Laureati
Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies
2022 G.T. Ferrari, C. Proserpio, L.K. Stragliotto, J.M. Boff, E. Pagliarini, V.R.D. Oliveira
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method
2022 N.S. Rabitti, C. Cattaneo, M. Appiani, C. Proserpio, M. Laureati
Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization
2022 N.S. Rabitti, M. Appiani, A. Marti, S. Buratti, S. Benedetti, G. Chiodaroli, C. Proserpio, M. Laureati
Nutritional characterization and novel use of “Copafam” bean (Phaseolus coccineus L.) for the sustainable development of mountains areas
2022 D. Pedrali, C. Proserpio, S.M. Borgonovi, M. Zuccolo, V. Leoni, G. Borgonovo, A.M. Bernardi, A. Scarafoni, E. Pagliarini, A. Giorgi, L. Giupponi
Identification of the drivers of acceptance and rejection of new functional and sustainable plant-based ingredients: the case of Tartary Buckwheat (Fagopyrum tataricum)
2021 N.S. Rabitti, M. Appiani, C. Proserpio, E. Pagliarini, M. Laureati
Sensory interactions in sweet food: preliminary insights in normal- and over- weight adolescents.
2021 C. Proserpio, E. Verduci, G. Zuccotti, E. Pagliarini
Identification of the drivers of Acceptance and rejection of new Functional and sustainable plantbased ingredients: the case of tartary Buckwheat (fagopyrum tataricum)
2021 N.S. Rabitti, M. Appiani, C. Proserpio, E. Pagliarini, M. Laureati
Drinking during a pandemic: How was stress, boredom and inhibitory control related to alcohol use behaviour during the COVID-19 pandemic?
2021 J.M. Clay, B.D. Fontana, C. Proserpio, E.J. Fernandez, E. Pagliarini, F. Lopes, J.A. Lopez-moreno, J. Canales, L. Loyant, R. Doron, L.D. Stafford, O.M. Parker
Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
2021 R. Homem, C. Proserpio, C. Cattaneo, F. Rockett, H. Schmidt, M. Komeroski, A. Rios, V. Oliveira
Taste and smell perception in hospitalized COVID-19 patients : preliminary insights
2021 C. Cattaneo, S. Mambrini, C. Proserpio, G. Parati, E. Tortorici, S. Bertoli, E. Pagliarini